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Vegan Sour Cream
Course
Vegan Sauces
Author
Renee
Ingredients
1
cup
raw cashews or cashew pieces
soaked overnight (must not be roasted or salted)
½
cup
almond or hemp milk
or cold water (you may need a little more, depending on how thick you want it)
¼
teaspoon
salt
1
teaspoon
agave nectar
or honey
1-2
teaspoon
apple cider vinegar
Juice of 1 small lemon
Instructions
Cover cashews with water and soak for a few hours, or overnight.
Pour off all water, and place nuts in food processor or blender. Add remaining ingredients.
Puree until completely smooth and creamy.
Refrigerate in an airtight container for up to a week.
Notes
Use in any recipe that calls for sour cream. If your sour cream seems too tart, add a little more agave nectar or honey.